¼teaspooncayenne pepper(omit if serving these to young children!)
1cupblanched finely ground almond flour
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and spray it with avocado oil spray.
Prepare the chipotle dipping sauce by mixing its ingredients in a small bowl. Set aside.
Cut the chicken breasts into nugget-sized pieces, as shown in the video below.
In a small bowl, whisk together the egg, kosher salt, black pepper, garlic powder and cayenne pepper.
Place the almond flour in another small bowl.
Dip each piece of chicken in the egg mixture, then dredge in the almond flour, pressing to coat. To avoid sticky mess, use one hand to dip in the egg, and the second hand to dredge in the almond flour.
Arrange the chicken nuggets in a single layer on the prepared baking sheet. Spray them with avocado oil. Bake until the bottom is golden, about 8 minutes.
Carefully flip, spray with more oil, and bake until golden and cooked through, about 8 more minutes.
To promote browning, if your baking dish is broiler-safe, you can finish by broiling the chicken nuggets, in the middle of the oven, for 2-3 minutes.
Serve immediately, with the chipotle dipping sauce.
You won't use all the almond flour. You’ll only use about half. But you need all of it to properly dredge the chicken pieces. Nutrition info reflects that.